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Sticky Toffee Pudding Cupcakes {The Great Denby Cake-Off}

I’ve always LOVED sticky toffee pudding, but I wanted to give this classic recipe a twist. So I decided to make a cupcake, perfect for a afternoon tea. This recipe is everything quintessentially British, it’s sweet, sticky and scrumptious. If you’ve never tried it before, then you’re seriously missing out!

This recipe came about because last weekend I received a lovely email from Denby regarding a competition called the ‘Cake-Off‘. If you didn’t know already, Denby is an English pottery company, they create the most beautiful and mesmerising bowls, plates and different crockery that is high-quality and simply stunning. The Cake Off is to celebrate the current series of the GBBO (Great British Bake Off), which is airing in the UK at the moment. So when I read the email, asking me to take part, I jumped at the chance! So here is my bake, which I hope you will all love!

These cupcakes are fun, sweet and look super cute! They’re are just as good as the classic and are perfectly moist, molasses-y, sweet and melt in the mouth good. I’ve also created a toffee buttercream, which again is totally addictive, I could easily eat it by the spoonful…

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge cubes and even more sauce! The sauce compliments the sponge and adds a little bit extra indulgence!

1. To make the cupcakes: Soak the dates in 150ml of boiling water for 20 minutes. Cream the butter, sugar and vanilla together for 5 minutes, until really light and fluffy. Then add the eggs, one by one and mix on a low speed until just combined. Then add the flour and mix until there no are lumps of flour left and the cake mixture is smooth. Break up the dates in the water and add all the date liquid/mixture to the batter.

2. Scoop evenly into 12 cupcake cases and bake for 15-20 minutes at 180 degrees C Fan until nice and golden and make sure a cake tester comes out completely clean. Once cooked, cool in the tin for a few minutes, then carefully remove and cool fully on wire rack.

3. For the toffee sauce: Make the toffee sauce by placing the butter, sugar and cream in a saucepan, heat gently and stir until all the sugar has dissolved. Then carefully pour into a bowl and place into the fridge until needed (chill for at least an hour before making the buttercream.)

4. For the buttercream: In a stand mixer fitted with a whisk attachment, beat the icing sugar with the softened butter for 5 minutes or until really pale and fluffy. Then on a low speed add your desired amount of toffee sauce- don’t add too much as you don’t want the icing to be too runny. Fill a piping bag fitted with your favourite nozzle (I used a small open star-tip) and pipe the buttercream onto the cupcakes.

Finish with chopped walnuts or fudge pieces and make sure you serve each cupcake with extra sauce!

I too am a rabid fan of sticky toffee pudding and even will buy it packaged (gasp!) at my local “deli” that is owned by a British couple and they have a number of things I don’t see at my local grocery store such as pastis, kidney pies and . . . sticky toffee pudding! I love these little cupcakes!

Woah! These look awesome, Jess! I’ve had “make something with sticky toffee pudding” on my list ever since I saw this awesome dessert on our trip to Belgium last Spring. Two thumbs up on these cupcakes!!